Usuba
Italian Focaccia with Olives and Rosemary
Crispy bread with olive oil, salty olives, and aromatic rosemary. Focaccia turns out with a golden crust and soft crumb inside — perfect served warm at the table or as a base for sandwiches.
- Total
- 90 min
- Standard serving
- 159.6 g
Ingredients
Total 7
Instructions
- 1
Step 1
Pour 2 cups of warm water into a bowl, add the yeast and mix well. Let it sit for 10 minutes to activate the yeast.
- 2
Step 2
Add 4.25 cups of flour and salt to a bowl, knead the dough well. Transfer it to a flour-dusted surface and knead for another 10 minutes.
Roll the dough into a ball, place it in an oiled bowl and turn it over so it is completely coated with oil. Cover with plastic wrap and let it rise for 1.5 hours in a warm place.
Knead the dough, roll it into a ball again and place it in the same bowl. Cover with plastic wrap and let it rise for another 45 minutes until it doubles in size.
- 3
Step 3
Grease a 25×40 cm baking sheet with one tablespoon of olive oil. Knead the dough and transfer it to the baking sheet.
Spread the dough with your hands over the baking sheet, leaving small margins from the edges. Let it rest for 10 minutes.
- 4
Step 4
Brush the surface of the dough with two tablespoons of olive oil. Cut the olives in half and insert them into the dough, pressing them in slightly.
Sprinkle with chopped fresh rosemary. Leave the focaccia in a warm place for 25 minutes.
- 5
Step 5
Preheat the oven to 250 degrees.
- 6
Step 6
Prick the surface of the dough several times with your finger, creating characteristic indentations. Bake for 20–25 minutes until golden brown and crispy.
Serve the focaccia warm.
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